An improved mathematical model bidirectional coupling of heat-water and mechanics during vacuum pre-cooling

Dai, Bin; Kan, Ankang; Yi, Bo

doi:10.1016/j.ifset.2022.103137

Cited by 5 publications

(1 citation statement)

References 43 publications

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“…At the initial stage, the stress and strain distribution is uniform, and the core and surface of the food are slightly different. With the continuous drop of vacuum chamber pressure, the uneven distribution of tensile and shrinkage stresses on the surface of the product can be seen and continue to develop toward the core (Dai, Kan, & Yi, 2022). Tensile and compressive stresses are caused by pressure gradient and structural flow obstruction of porous food (Curcio & Aversa, 2014; Sun & Zheng, 2006).…”

Section: Resultsmentioning

confidence: 99%

Model and experiment of shrinkage effect during hypobaric storage of Agaricus bisporus

Dai

Kan

Xie

et al. 2023

J Food Process Engineering

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This study presents a comprehensive multiphase porous media model with thermohydro-mechanical (THM) bi-directional coupling for hypobaric storage of porous food. Agaricus bisporus is used as a case study, and the proposed model is compared to the thermo-hydro (TH) coupling model, which does not consider product shrinkage. The results indicate that the THM model is more sensitive to pressure changes, accurately simulates the development of the evaporation front, and considers the edge gradient effect. The model is validated through experiments and provides a deeper understanding of the mechanism of heat and mass transfer of porous food under low pressure. Increasing humidity reduces product shrinkage. The model's average relative errors for pressure, temperature, weight loss, and shrinkage are 3.64%, 0.06%, 6.07%, and 4.76%, respectively. This model can be used to optimize the hypobaric storage process and improve product quality. Practical applicationsIn this manuscript, a multiphase porous media model with THM bi-directional coupling for the process of hypobaric storage was developed. Taking A. bisporus as an example, pressure, temperature, weight loss, and shrinkage were predicted. In addition, the effect of humidity on shrinkage of porous food during hypobaric storage has also been studied. In engineering practice, the model can be used to optimize the hypobaric storage process and evaluate product quality.

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Section: Resultsmentioning

confidence: 99%